Harvest Chef - Full Time Days

ScionHealth•Watertown, MA

13d•Onsite

About The Position

Be part of Watertown Regional Medical Center , an acute-care hospital in southeastern Wisconsin that consistently earns national awards for its high-quality care from the likes of Becker's Hospital Review, Chartis, Healthgrades, The Leapfrog Group, and parent company ScionHealth. Watertown Regional's exceptional care across multiple specialty services is also reflected in its numerous accreditations and certifications. Join our team and grow your career in a hospital where everyday excellence meets or exceeds expectations. Job Summary The Chef oversees and participates in the preparation of meals for patients, employees, and guests, ensuring nutritional quality, presentation, and compliance with safety standards. This position plans menus, directs kitchen staff, maintains cleanliness and organization, and ensures adherence to recipes, schedules, and regulatory standards.

Requirements

High School Diploma or GED (Required)
Minimum 2 years of large-quantity food preparation and cooking on demand (Required)
Prior experience following recipes, organizing prep work, and maintaining sanitation (Required)
Strong understanding of food preparation techniques, portion control, and safety standards
Ability to lead, motivate, and train kitchen staff
Critical thinking and decision-making skills
Knowledge of dietary restrictions and modified diets
Ability to work in a fast-paced, high-pressure environment with minimal supervision
Constant standing, walking, bending, stooping, squatting, reaching, and lifting up to 75 lbs
Frequent use of hands and arms in repetitive motions; occasional kneeling and climbing
Exposure to temperature changes, biohazards, cleaning chemicals, and kitchen equipment
Commercial kitchen within a hospital or healthcare setting
Regular exposure to hot surfaces, sharp tools, and cleaning agents
Must adhere to infection control and safety policies at all times

Nice To Haves

Culinary training or certification (Preferred)
ServSafe or equivalent food safety certification (Preferred or required depending on facility policy)

Responsibilities

Oversees production of hot and cold meals for breakfast, lunch, dinner, and special functions.
Ensures proper preparation and portioning of meals according to dietary and production standards.
Leads kitchen staff and coordinates food prep schedules to ensure meal readiness.
Maintains food safety by following HACCP standards and completing required documentation.
Monitors inventory levels and orders food and supplies from stockroom or vendors as needed.
Follows cleaning schedules and ensures all kitchen equipment and surfaces meet sanitation standards.
Provides on-the-job training and guidance to cooks and kitchen staff.
Promotes quality improvement and participates in process efficiency initiatives.
Participates in departmental budget management by minimizing waste and maximizing product usage.
Fosters positive working relationships across departments to ensure quality service delivery.